Wagyu Burger

The Boss Man, The CEO, The Executive… Call it what you will, but say it with respect. This week, Chef Tom goes next level with this Wagyu Burger, featuring a whipped beef bone marrow spread, house-made pickled onions, melting Raclette cheese and a sweet & spicy BBQ Jam ALL cooked on Le Griddle!

Instructions

To make the Pickled Red Onions, place the sliced onions in a pint sized mason jar. Combine the remaining ingredients in a sauce pan and bring to a boil. Remove from heat and pour over the onions. Place a lid on the jar and store refrigerated.

Place a sheet of foil on the griddle, turning up the sides. Place the cross cut beef bone marrow bones on the foil. Cover with a metal pan and roast until the marrow is tender, flipping half way through the process. Remove from the griddle Remove the marrow from the middle of the bones and combine with the fat accumulated in the foil. Place in a small bowl and refrigerate until solid.

Place the cooled beef fat and marrow in a small food processor along with the fresh thyme and smoked salt. Process until smooth and lightened in color. Store in the refrigerator for up to one week.

Spread the whipped bone marrow spread on the brioche buns. Toast the brioche buns until toasted. Remove and set aside.

Combine the ingredients for the BBQ Jam and mix well.

To build the burgers, spread the bottom brioche bun with the BBQ Jam. Top with Boston lettuce and a slice of tomato. Then add the wagyu burger patty, topped with the cheese and pickled red onion. Finish the Wagyu Burger with the top brioche bun.

This recipe yields 4 Wagyu Burgers.

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